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四川理工学院毕业设计

Abstract

The design penicillin G sodium as the background, conduct an annual output of 1,200 tons sodium penicillin fermentation plant preliminary design process, in order to achieve P. Chrysogenum strain amplifying cultured smooth transition, the design with the current mainstream of the three fermentation production of penicillin , strain through seed fermentation seed after expanding culture into the secondary fermentation and then into the fermentation. By craft demonstration, seed pots and secondary seed medium was added in one jar fermentation fed-batch fermentation in order to ensure the healthy growth of P. chrysogenum. By process calculation, design selection 2 seed pots, three two seed pots, six fermentation tanks. Plant uses three design, put different types of tanks in different layers, in order to meet production needs. In this design, the design fully consider the theoretical amount of rationality, but also take into account the actual production of the feasibility of materials, energy and fermentation control factors calculations carried out, to let the design is complete and accurate. Key

words:

Penicillin;

fermentation;

volume;

process;

production

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目录

目 录

摘 要 ................................................................................................................................... I Abstract .............................................................................................................................. II 第一章 绪论 ......................................................................................................................... 1

1.1 青霉素的发现 ........................................................................................................ 1 1.2 青霉素发展历程 .................................................................................................... 1 1.3 青霉素市场分析 .................................................................................................... 2 1.4 青霉素分子结构及分类 ........................................................................................ 2 1.5 青霉素的单位 ........................................................................................................ 3 1.6 作用机理 ............................................................................................................... 3 1.7 青霉素的应用 ........................................................................................................ 4 1.8 产品药理 ............................................................................................................... 4 第二章 工艺设计 ................................................................................................................. 5

2.1 青霉素的生产原料 ................................................................................................ 5

2.1.1 菌种 ............................................................................................................. 5 2.1.2 培养基 ......................................................................................................... 5 2.2 青霉素发酵过程 .................................................................................................... 5

2.2.1 菌体生长阶段 .............................................................................................. 5 2.2.2 青霉素合成阶段 .......................................................................................... 6 2.2.3 菌体自溶阶段 .............................................................................................. 6 2.3 生产工艺 ................................................................................................................ 6

2.3.1 天然青霉素的生产方法 .............................................................................. 6 2.3.2 半合成青霉素的生产方法 .......................................................................... 7 2.4 常见发酵方式 ........................................................................................................ 7

2.4.1 分批发酵...................................................................................................... 8 2.4.2 连续发酵...................................................................................................... 8 2.4.3 补料分批发酵 .............................................................................................. 9 2.5 工艺特点 .............................................................................................................. 10 2.6 工艺流程 .............................................................................................................. 11 2.7 发酵过程优化控制 .............................................................................................. 11

2.7.1 发酵过程中温度的控制 ............................................................................ 11

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四川理工学院毕业设计

2.7.2 发酵过程中pH的控制 ............................................................................. 11 2.7.3 发酵过程中溶解氧的控制 ........................................................................ 12 2.7.4 发酵过程中菌丝浓度的控制 .................................................................... 12 2.7.5 发酵液质量控制 ........................................................................................ 13

第三章 工艺计算 ............................................................................................................... 14

3.1 主要基础数据: ..................................................................................................... 14 3.2 发酵罐设计技术指标 .......................................................................................... 15 3.3 物料衡算 .............................................................................................................. 15 3.4 能耗计算 .............................................................................................................. 19

3.4.1 水 ............................................................................................................... 19 3.4.2 蒸汽 ........................................................................................................... 21 3.4.3 空气 ........................................................................................................... 21

第四章 设备设计及选型 .................................................................................................... 23

4.1 主要设备设计及选型 .......................................................................................... 23

4.1.1 发酵罐 ....................................................................................................... 23 4.1.2 二级种子罐 ................................................................................................ 30 4.1.3 一级种子罐 ................................................................................................ 36 4.2 附属设备设计及选型 .......................................................................................... 41

4.2.1 贮罐 ........................................................................................................... 41 4.2.2 液体输送设备选型 .................................................................................... 44 4.2.3 空气粗过滤器 ............................................................................................ 45 4.2.4 空气压缩机选型 ........................................................................................ 45 4.2.5 发酵罐物料管道选型 ................................................................................ 46 4.2.6 二级种子罐物料管道选型 ........................................................................ 48 4.2.7 一级种子罐物料管道选型 ........................................................................ 50

第五章 车间布置 ............................................................................................................... 53

5.1 生产车间布置说明 .............................................................................................. 53 5.2 设备安装 .............................................................................................................. 54 第六章 环境保护 ............................................................................................................... 55

6.1 生产过程中“三废”排放情况 .......................................................................... 55 6.2 处理方案 .............................................................................................................. 55

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目录

6.3 噪声控制 .............................................................................................................. 55 参考文献 ............................................................................................................................. 56 致谢 ..................................................................................................................................... 57

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